These Sabudana pakora made for fasting or vrat are crisp, golden fritters made from tapioca pearls, mashed potatoes and roasted crushed peanuts.
½ to 1
kuttu ka atta
rock salt (edible and food grade)
or sendha namak as required
making sabudana pakoda mixture
Soak the sabudana or tapioca pearls in enough water overnight or for 4-5 hours.
Drain and keep aside in a mixing bowl.
Boil the potatoes, peel and chop roughly.
Roast the peanuts in a pan till browned and crisp.
In a mortar-pestle, coarsely crush the roasted peanuts.
Add all ingredients to the drained sabudana, including the chopped potatoes and peanuts.
Mix well. check the taste and add more salt or sugar if required.
frying sabudana pakoda
Heat oil in a kadai or pan.
Make small balls with your hands or using a spoon drop the mixture in to medium hot oil.
Let the pakoras become opaque and then turn them with a slotted spoon.
Deep fry till the pakodas become light golden and crisp. Then remove them with a slotted spoon draining as much oil as possible.
Place them on paper napkins to remove excess oil.
Serve sabudana pakodas hot with tomato sauce or green chutney or coconut chutney. If you are making them for fasting then serve them with phalahari chutney.
Best to have them hot for best taste.
If making for kids or folks who cannot tolerate chilies, then skip the green chili completely.
Sabudana Pakoda - https://www.vegrecipesofindia.com/sabudana-pakora-fasting-vrat-recipe/